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Classic New England Breakfast Sandwich

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• 2 slices top-quality bacon, such as Vermont Smoke and Cure or North Country Smokehouse Applewood Smoked
  
• 1 tablespoon unsalted butter
  
• 1 very fresh large or extra-large egg, preferably organic
  
• Sea salt and freshly ground black pepper
  
• 1 fork-split English muffin, or 2 slices your choice of bread
  
• 1 ounce thinly sliced or coarsely shredded sharp or extra-sharp Vermont Cheddar cheese
  






Instructions



1. Place the bacon in a large, heavy skillet and cook over medium heat until nicely crisped, 5 to 6 minutes. Transfer the bacon to a paper towel-lined plate to drain.
   
   
2. Melt the butter in a small skillet over low heat. Carefully break the egg into the skillet, add salt and pepper to taste, increase the heat to medium-low, and cook the egg slowly until the white has just set and the yolk is cooked to the degree of doneness you prefer, 3½ minutes for a runny yolk to 5 minutes for a completely set yolk.
   
   
3. While the egg is cooking, toast the English muffin halves. Transfer the fried egg to one of the toasted English muffin halves and top it with the bacon. Dip the other English muffin half, cut side down, into the skillet in which the egg was cooked to absorb any remaining butter. Top that English muffin half with the Cheddar cheese and place it in a microwave oven set on high power for 20 to 30 seconds to melt the cheese. Plop the melted cheese side of the muffin on top of the bacon and egg and press gently to sandwich everything together. Enjoy at once.
   
   Makes 1 breakfast sandwich